For our milk and cheese I keep a Purebred Oberhasli Dairy goat.
What would I do without Trudy!?!?


Easy Vinegar Cheese:
1 gallon of fresh goat milk
1/4 cup white or cider vinegar
Favorite herbs to flavor
Heat one gallon of fresh milk to 185F degrees.
Remove from heat.  Add vinegar.
Stir a few times. Let sit for 10 minutes.  

Strain into a cheesecloth lined colander.  Mix in 1 tsp. salt. 
To hang, tie ends into a bag and hang for a few hours. 
To press, wait 10 minutes and press to drain.
Pack into containers and refrigerate or freeze. 
Will keep in refrigerator for about 1 week or in freezer for 6 months.
When thawing, place in the refrigerator overnight. 

Just before serving, you can also add more milk along with your favorite herbs to make a dip. 
Can be used as a topping on crackers, omelettes, toast, salads, pancakes etc.
You can also use this plain cheese as a substitute for chevre in most recipes.


Fiasco Farm  -  Goat Cheese Recipes

Redwood Hill Farm - Goat Milk Recipes page
About.com Homecooking - Feta (Goat) Cheese Recipes

Caprine Cookbook at Goat Connection - Recipe Categories and Descriptions




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